Buam

Buam is the Korean barbecue institution of Incheon — a family-operated hanwoo-and-pork-belly grill that opened in 1978 in Jung-gu and has operated continuously under the same family across three generations. The restaurant is the single most consistent Korean-barbecue booking in the city and the default team-dinner reservation for anyone who has lived in Incheon for more than a year.

The signature cuts are the hanwoo sirloin (the Korean-raised Grade 1++ premium beef, marbled and slowly grilled at the table over binchotan charcoal) and the pork belly (samgyeopsal), which is the house's specific claim — succulent, seasoned, and grilled at the table with the house-made ssamjang dipping sauce. For a Korean-barbecue team dinner, the pork belly is the canonical order; for a celebration, the hanwoo sirloin at the higher price tier is the one.

The room is a traditional Korean-barbecue layout — individual tables with centred charcoal grills, wooden-floor seating with a cushion-or-chair option, and the characteristic smoke-extractor hood above each grill. Service is family-run — the current-generation owner takes tables personally — and paced for a two-hour sitting with the grill, the banchan (small side dishes, complimentary and continuously refilled), and the final cold-noodle (naengmyeon) or stew course that closes the meal.

Buam is the team-dinner booking for six to twelve guests who want the canonical Korean barbecue experience at a long-established institution rather than a tourist-targeted newer operator. Reservation lead time is modest (three days for weekend dinner); the house accepts parties of up to sixteen across two adjoining tables and will seat larger groups with a week's advance notice.

Buam is the team-dinner reservation in Incheon because a Korean-barbecue evening with a long-established family-run institution — forty-plus years of grilling, three generations of the same family, a consistent pork-belly and hanwoo menu — reads as a specifically-Korean and specifically-of-Incheon celebration rather than a tourist-targeted dinner. For a work team of eight to twelve, book three to five days ahead and request the adjoining-table configuration; the pork-belly-plus-hanwoo dual-order is the shared-spread default.